This stew is great on a cold day. It’s the kind of comfort food we like to make when we’re stuck inside for the weekend. You can freeze the leftovers as it reheats very well for a quick mid-week meal. Don’t skip the parsley though, it’s a critical ingredient to the dish. Since you opened a bottle of Cabernet you might as well enjoy the rest of it with the stew and a quality french baguette. This recipe calls for braising in the oven but if necessary you can cook this on a stove top.
3 lbs beef chuck roast (1-inch cubes and trimmed of most fat)
2 med yellow onions
3 garlic cloves
3 tbl flour
1 cup dry red wine (Cabernet works well for this)
2 cups chicken broth (low salt)
2 bay leaves
1 tsp dried thyme
4 med red potatoes
4 lrg carrots
1 cup frozen peas
1/4 cup minced fresh parsley
Salt/Pepper to taste
- Preheat oven to 300 degrees
- Salt & pepper the cubed meat
- Add a tablespoon of Veg Oil to dutch oven & place over med-high heat
- Brown beef in 2-3 batches (critical step to produce the right flavor)
- Reduce heat to med & remove beef
- Add onions & cook until soft
- Add garlic & cook for 30-60 seconds
- Add flour & cook for 1-2 min
- Add wine & cook until thick
- Add chicken stock & bring to a simmer
- Add beef & bring back to a simmer
- Add bay leaves & thyme
- Cover & bake for 1 hour
- Add carrots & potatoes & cook for 1 additional hour
- Remove from oven & add Peas.
- Rest for 5 minutes & add parsley.
- Enjoy & don’t forget the bread!